American : Santa Fe Chicken Wings

• 2 pounds chicken wings
  
• 1/4 cup lime juice
  
• 1/4 cup vegetable oil
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 2 tablespoons butter or margarine
  
• 1/2 cup blue cornmeal
  
• 2 tablespoons all-purpose flour
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon pepper
  

Cut off chicken wing tips at the joint and discard; trim and discard excess skin. Cut remaining wings apart at the joints. Combine lime juice, oil, and TABASCO^® Sauce in a large bowl. Add wings and toss until well coated. Cover and refrigerate at least 3 hours, stirring occasionally; drain.

Preheat oven to 425°F. Heat butter in a 13 x 9 x 2-inch pan in oven for 1 to 2 minutes or just until melted; tilt pan to coat bottom. Combine dry ingredients in a plastic or paper bag and mix well. Place wings in bag, close bag, and shake to coat. Shake excess coating off wings and place in pan. Bake, uncovered, for 20 minutes; turn pieces and bake 20 to 25 minutes longer or until golden brown.

Makes 4 to 6 servings.